You should do a video testing NUT FREE Peanut Butter alternatives and see if any can replace the real thing. “The Amazing Chickpea” “Wowbutter” “Sunflower Butter” “Granola Butter” etc!
There’s a restaurant here in Los Angeles that serves giant slices of brioche bread just like this. The item is called “French Toast King” on their menu. I can’t link it here but the restaurant is called Urth Caffé. They use the brioche to make a Benedict, an LCC, a French toast, a croque mdm or msr, etc….The key is that the brioche is VERY AIRY and LIGHT. It is NOT dense at all and very edible, even at 4 inches thick. It is the marshmallow of the brioche breads, so it looks like a crazy amount of bread, but it is actually very edible and more about the way it looks on the plate. I’m guessing that is the inspiration for Rock’s French Toast recipe.
10:46 Rachel saying “it’s the only thing I’m missing” not knowing peanut butter is more of a star in well, everything so just erasing it from the recipe is a BIG DEAL 😂 I feel bad for Rachel not being able to have peanut butter lol
A brioche loaf is usually somewhat sponge-y and airy. Your loaf is denser and much taller than what a usual 4" slice of soft brioche would be. Yep. Size matters. Why not get a nice loaf of challah or a bakery-made brioche bread? The custard will easily reach all parts of the 4" honkin' slice The Rock recommends. (This was a very cool video, Rache. Thank you !)
If you HAD to make the Rock's french toast, my recommendation qould be to put it in a vessel that will allow the bread to fully submerge in the custard. If you don't mind using plastic, you could always use a Ziploc bag and squeeze it to get most of the air out. On the other hand, perhaps it would be better to just make regular-sized french toast slices. They absorb the custard better and there's less guessing about whether the bread fully got soaked in the custard or is fully cooked.
One I my favorite things about Rachel in the kitchen is Christopher. It’s cool that you seem to show your true relationship, and not syrupy sweet. **Side note, I’m totally making the maple butter.
My mom used to make French toast using challah bread. We would buy the loaf uncut and she would cut it in very thick slices and it was very good. I never put syrup on my french toast. My mom would sprinkle on 10 x powdered sugar through a sieve and I would call it snow.
With the ROCK’s French toast I feel like you can just cut it in half and do the same. He’s basically making it a rum baba with tequila and I’m not mad at it. He’s a big and busy man that’s why he probably prefers doing a whole loaf at once instead of making small separate pieces
I was trying to figure out the benefit to the loaf. Maybe if you prefer the soft center of the bread rather than the browned surfaces, that would give you a better ratio. But other than that, the loaf just seems to make it harder and take longer (longer to soak, longer to cook, all of it.)
I think a 2” piece would be perfect for the French toast! The 4” just looks ridiculous lol and how are you supposed to serve it? Even if it got cooked all the way through, someone would have to miss out on getting some of the edges!
It's so funny that you had to ask Chris about converting 4 tablespoons of butter; in my American mind I'm like that's exactly half a stick, what a convenient measurement. lol But really how is he good at everything? My husband's kind of the same way.
I’m Australian, and butter here comes in blocks of 250g (=8.8oz) or 500g. I had a friend who once assumed a ‘stick’ in an American recipe was the same as our blocks, recipe really didn’t turn out well hahaha
🎉 First congratulations to Lo and Be on the newest family members ❤. Second to adjust the cocktail to be a little more sweet and Fall like, you could make an apple and cinnamon simple syrup. That would boost sweetness and Fall flavours. As for the French toast, as others suggested you could poke some holes into with a skewer, and find a way to fully submerge it. The smoothie colour wasn't appetising at all, I'd be interested to see how the colour changed if you added something yellow or orange, like pineapple or mango.
I could be wrong but I wonder with the dip recipe if instead of an actual tsp of bouillon maybe it was supposed to be a tsp of the powder/paste? That would definitely up the salt lol as always love the videos!!!🥰
My mom is a vegetarian so I always try to find new and interest recipes to try for our holiday meals. A few years ago, I made this recipe that Blake Lively and Top Chef season 3 winner Hung Huynh made. It was in People magazine. It was a roasted cauliflower with pomegranate and had a vinaigrette on it. It was SO good and surprisingly not that hard to make. I would definitely recommend trying it.
Dip the French toast in granola, kind of press it in. Start in low pan with lid so the steam can help cook the inside for a few mins turn up and flip until crisped
A good dip recipe that is less ingredients to the cardi b one that's really easy is a container of sour cream, a ranch dip seasoning packet (only the dip ones not ranch dressing ones), about a cup of canned jalapeños (more or less based on measuringwith your heart) and blend. It freezes well too. ❤
3:37 a lot of good "healthy" drinks are disgusting looking. My sister used to work at a juice bar at a now defunct health spa. They made something called a "Beauty Cocktail" that you would never want to drink if you saw it. They served it in a Styrofoam cup (this was in the 80s, when we weren't as environmentally conscious as we are now). It had strawberries, bananas, protein powder, orange juice and spinach in it. Yummy!! Also, LOVE the shirt!! Did I miss it in a try on? 💜💜💜
With the French toast I'd probably poke it all the way through with skewers or somethings like with a poke cake (there may be a technical term for it). Not as much as a poke cake but a few times so its enough to get some "aeration" so the French toast juice gets through it all. I've been experimenting with injecting food lately with a syringe with butter/sauces or whatever and you could probably do that but I think using the poke method would work just as good, be easier and faster and make a more even French toast.
Late to the party but I live in Thunder Bay, ON and we have a store called Finnport and they carry Iittala. I have many pieces. They have an online site with a catalogue and they ship.
I'm a baker but I've never used a bread maker so... no idea what you did. But if you have a bakery around that makes brioche, you can just ask them for an unsliced loaf. We have people ask us this at our bakery ALL the time!
The trick to the French toast is to make small holes using a chop stick so that the egg mixture will penetrate all the way to the center of the loaf, and you may need to put it in the oven for a few minutes. We have tried it a few ways this was the best way.
For the french toast, i wonder if you could stick a slim knife for a straw through a few times? Itll get both the "juices" and the heat through better!
So i wonder with the French toast brick, if you poke a few holes on all sides before soaking it, would is absorb more of the egg mix? I think basting it would help. Kind of like a poke cake.
If you had put the bread in that pan. Put the mixture for 30 min to 40 min side. Then in another pan you can bake it. I have done something like this on a menu I did a few years back
Like a poke cake! I'd be a little worried about the egg mixture not cooking all the way though. I think just cut that slab in half. It would be a lot easier.
It’s nice to find a channel that doesn’t put peanut butter in absolutely everything, I’m sorry that it’s not by choice for you, but for people like myself who hate peanut butter, it’s great ;)
Can you try Taylor Swift's chai cookies and the kelce Mom's cookies? 😁 please and thank you! Oh, I'd be willing to try the dip! Minimal work. I like that!
If you're committed to the 4" thick french toast, you could maybe poke a knife into the middle of the slice, down to the center, and put a spoonful or two of the egg mixture into the slight opening. Then that bit could be soaking outwards while the custard in the pan soaks inwards into the bread? Idk maybe that would work.
I'm with Chis when it comes to French toast..... I like thinner bread, and then flip it as many times as it takes to get just a tad charred on one edge. I don't like mushy bread. The Rock's recipe is basically a French toast "roast." I don't see how the inside would ever get any of the flavoring of the milk mixture. Maybe 2 inch slices of bread?
The thing with brioche is that you prob can’t make it in a bread machine. It’s like soft and airy which that loaf didn’t look like. I do think it would soak up more of the liquids if it was flakey and airy
If I was to fix this I just wouldn't make it so thick that way hopefully the mixture would soak all the way through but then again it wouldn't be a true representation of the Rock's French toast. You did great and it looks tasty.
Don’t know if anyone has told you yet….so sorry if they have but the reason your brioche burned is that brioche is enriched Dough, so extra sugar….as it is the sugars that brown, extra sugar equals quicker browning and eventually burning….so next time just check it 10 min earlier, then 5 min earlier. It looked perfect to me! Huge and great effort Rachel!
You could put the French Toast in the oven at the end. Of course you can always just make smaller pieces but it’s all about presentation with the big one
omg you are so fun!! Loving your vids I watch dang near every night.!.!. I have one for you... I get bombarded with ads for Dibs beauty, I'm 46 and the woman look very young but just a suggestion!!! Thanks for the great vids honey!!
OK, chef here, I'm always watching your cooking videos because I'm too lazy to try viral recipes 😅 With the block of French toast: poke holes with a skewer, to get the batter inside more; use very stale bread, cutting off any parts that are actually rock hard; use foil to make a tent to put on top of the block when cooking; cooking it on a lower temp like you did will help distribute heat better, esp with a tent 😉. The only other thing I thought was to bake it instead, using a tent with it as well. However, if it were me, I would use a loaf pan and bread that fits inside, baste the bread with batter, then cook on low heat (make sure to grease pan). If you want to use a cast iron pan, make sure you flip the loaf as usual. This recipe is a hybrid of bread pudding and skillet French toast. You can bake slices of French toast, even soak it overnight in the fridge. Baked French toast slices are usually still pretty soggy, though. Other hints for French toast: don't use any sugar or milk in the batter, use heavy cream or half n half instead. You'll get some sweetness without the batter burning in the skillet and using cream instead of milk will taste richer and the batter won't leak out of the toast as easily; to grease pan, use half Unsalted butter and half neutral flavored oil, you get the flavor of butter and the higher heat point of the oil; don't press the bread down; only flip once to ensure the golden brown color we all love; try sifted powdered sugar with a squeeze of lemon as a topping. I make an apple baked pancake that feeds four in my cast iron skillet. And we always eat it with powdered sugar and lemon topping.
Maybe if you did the French toast more like a poke cake when you soak it 🤷🏻♀️. I used to make a tench toast casserole in the oven, and that was so good! I need to find that recipe again.
To have it french toast all the way through I would try to pierce the bread with a skewer and baste it.Then to have it cooked the whole way through I would put it in the oven. Just an idea.
Fun fact: French toast was actually invented when some French person burnt only the very bottom of their bread and decided to save said bread's peak bread-ness by cutting off the aforementioned burnt bottom part prior to making the now iconic breakfast item.
So Rachel, quite literally, inadvertently recreated history by burning her bread and rescuing the unburnt part to turn it into French toast. That’s what we’re saying, right? XD
Really? Because a version Of french toast is common in most mediterranean countries with different names and it was a way to not let old bread go to waste.
Every liquid absorbs better in cake/bread/brioche if lukewarm, so maybe just heat up the milk a bit, not too much so it doesn't cook the eggs, and it will probably get all the way to the center.
I bet you could inject the center of the French toast with one of those marinade injector things so that the liquid went all the way to the center. Looks yummy even if it was bready on the inside cause let's face it who doesn't like bread?
Christopher is Rachel's version of "Hey Google"😂😂😂😂😂😂😂
You should do a video testing NUT FREE Peanut Butter alternatives and see if any can replace the real thing.
“The Amazing Chickpea” “Wowbutter” “Sunflower Butter” “Granola Butter” etc!
Rachel: “I’m gonna half this recipe because 8tbsp of butter is a lot”
Also Rachel: “…So now we’re gonna make a gallon of spicy cream cheese dip”
😂❤😂
Is it just me or does Rachael’s sister remind you of Christopher, and Christopher’s sisters remind you of Rachael?
I’ve definitely had this thought lol
Yesss!
Yes 100%, it took me a loooong while to figure out who was who 😂
YES
I thought of that with a different video, it's so true😅
There’s a restaurant here in Los Angeles that serves giant slices of brioche bread just like this. The item is called “French Toast King” on their menu. I can’t link it here but the restaurant is called Urth Caffé. They use the brioche to make a Benedict, an LCC, a French toast, a croque mdm or msr, etc….The key is that the brioche is VERY AIRY and LIGHT. It is NOT dense at all and very edible, even at 4 inches thick. It is the marshmallow of the brioche breads, so it looks like a crazy amount of bread, but it is actually very edible and more about the way it looks on the plate. I’m guessing that is the inspiration for Rock’s French Toast recipe.
Congrats to Lo and Bee! 🎉 Hope they are doing good! ❤
10:46 Rachel saying “it’s the only thing I’m missing” not knowing peanut butter is more of a star in well, everything so just erasing it from the recipe is a BIG DEAL 😂 I feel bad for Rachel not being able to have peanut butter lol
right? like, I get she can't have nuts but what's stopping her from using a replacement, like sunflower butter?
@@blackpoe66ooo I’ve never heard of sunflower butter. That sounds wonderful!!
A brioche loaf is usually somewhat sponge-y and airy. Your loaf is denser and much taller than what a usual 4" slice of soft brioche would be. Yep. Size matters. Why not get a nice loaf of challah or a bakery-made brioche bread? The custard will easily reach all parts of the 4" honkin' slice The Rock recommends. (This was a very cool video, Rache. Thank you !)
If you HAD to make the Rock's french toast, my recommendation qould be to put it in a vessel that will allow the bread to fully submerge in the custard. If you don't mind using plastic, you could always use a Ziploc bag and squeeze it to get most of the air out. On the other hand, perhaps it would be better to just make regular-sized french toast slices. They absorb the custard better and there's less guessing about whether the bread fully got soaked in the custard or is fully cooked.
One I my favorite things about Rachel in the kitchen is Christopher. It’s cool that you seem to show your true relationship, and not syrupy sweet.
**Side note, I’m totally making the maple butter.
My mom used to make French toast using challah bread. We would buy the loaf uncut and she would cut it in very thick slices and it was very good. I never put syrup on my french toast. My mom would sprinkle on 10 x powdered sugar through a sieve and I would call it snow.
To get the French toast soaked all the way through you could use a meat injector with the custard in it and squeeze little bits in in multiple areas
That was my thought too.
With the ROCK’s French toast I feel like you can just cut it in half and do the same. He’s basically making it a rum baba with tequila and I’m not mad at it. He’s a big and busy man that’s why he probably prefers doing a whole loaf at once instead of making small separate pieces
I was trying to figure out the benefit to the loaf. Maybe if you prefer the soft center of the bread rather than the browned surfaces, that would give you a better ratio. But other than that, the loaf just seems to make it harder and take longer (longer to soak, longer to cook, all of it.)
I thought it was just because when you’re bigger like that and keep muscles that you need more calories 😅
Congratulations Lo and Be on your new little babies. ❤
My suggestion for the French toast? Just make normal French toast and use his toppings and sauce.
I think a 2” piece would be perfect for the French toast! The 4” just looks ridiculous lol and how are you supposed to serve it? Even if it got cooked all the way through, someone would have to miss out on getting some of the edges!
The avocado dip won't turn dark because of the cream cheese and sour cream as well as the lime juice. The recipe sounds delicious!
It's so funny that you had to ask Chris about converting 4 tablespoons of butter; in my American mind I'm like that's exactly half a stick, what a convenient measurement. lol
But really how is he good at everything? My husband's kind of the same way.
Our sticked butter costs more here in Canada...But it does have the measurements on the wrapper if you do purchase it
I’m Australian, and butter here comes in blocks of 250g (=8.8oz) or 500g. I had a friend who once assumed a ‘stick’ in an American recipe was the same as our blocks, recipe really didn’t turn out well hahaha
He switched the numbers, though. He was right that one tablespoon is (about) 14.1 grams but that means that 4 tablespoons are 56.5 grams.
🎉 First congratulations to Lo and Be on the newest family members ❤.
Second to adjust the cocktail to be a little more sweet and Fall like, you could make an apple and cinnamon simple syrup. That would boost sweetness and Fall flavours.
As for the French toast, as others suggested you could poke some holes into with a skewer, and find a way to fully submerge it.
The smoothie colour wasn't appetising at all, I'd be interested to see how the colour changed if you added something yellow or orange, like pineapple or mango.
Grew up in South Louisiana, we soak our Pain Perdu overnight in the fridge and the outside does not disintegrate. Also, we do use stale bread. ❤
where is this shirt from - obsessed with the colours..you look gorgeous!!
had to scroll too far for this comment! I never make comments on youtubers' appearances but this shirt/her makeup combo = glowing!
I could be wrong but I wonder with the dip recipe if instead of an actual tsp of bouillon maybe it was supposed to be a tsp of the powder/paste? That would definitely up the salt lol as always love the videos!!!🥰
It looked like she used the paste to me!
5:01 😂 You are very talented!!😂 Don’t worry 😉 I can’t boil water 😅
My mom is a vegetarian so I always try to find new and interest recipes to try for our holiday meals. A few years ago, I made this recipe that Blake Lively and Top Chef season 3 winner Hung Huynh made. It was in People magazine. It was a roasted cauliflower with pomegranate and had a vinaigrette on it. It was SO good and surprisingly not that hard to make. I would definitely recommend trying it.
You should test/try Nut-Free Peanut Butter alternatives! “The Amazing Chickpea” “Wowbutter” “Sunflower Butter” “Granola Butter” etc!
Dip the French toast in granola, kind of press it in. Start in low pan with lid so the steam can help cook the inside for a few mins turn up and flip until crisped
Yay!! Congratulations on all the beautiful beebee's
A good dip recipe that is less ingredients to the cardi b one that's really easy is a container of sour cream, a ranch dip seasoning packet (only the dip ones not ranch dressing ones), about a cup of canned jalapeños (more or less based on measuringwith your heart) and blend. It freezes well too. ❤
3:37 a lot of good "healthy" drinks are disgusting looking. My sister used to work at a juice bar at a now defunct health spa. They made something called a "Beauty Cocktail" that you would never want to drink if you saw it. They served it in a Styrofoam cup (this was in the 80s, when we weren't as environmentally conscious as we are now). It had strawberries, bananas, protein powder, orange juice and spinach in it. Yummy!!
Also, LOVE the shirt!! Did I miss it in a try on?
💜💜💜
I want to make this! 😂
@@Liz-vc3js you wouldn't regret it, just don't put it in a clear glass lol
That drink looks so pretty in the Iittala Ultima Thule glass! I hope I have the same size in one of my moving boxes.
With the French toast I'd probably poke it all the way through with skewers or somethings like with a poke cake (there may be a technical term for it). Not as much as a poke cake but a few times so its enough to get some "aeration" so the French toast juice gets through it all. I've been experimenting with injecting food lately with a syringe with butter/sauces or whatever and you could probably do that but I think using the poke method would work just as good, be easier and faster and make a more even French toast.
I would think a dash of salt in your French toast mix would add be a great addition. Salt should almost always go with sweet😊
Late to the party but I live in Thunder Bay, ON and we have a store called Finnport and they carry Iittala. I have many pieces. They have an online site with a catalogue and they ship.
'My name's Chris and I can do math in my head' absolutely wrecked me >.> Like this is a fairly common ability that humans have ahha
I'm a baker but I've never used a bread maker so... no idea what you did. But if you have a bakery around that makes brioche, you can just ask them for an unsliced loaf. We have people ask us this at our bakery ALL the time!
I was just thinking the same. Also I live in the south and we have Publix and you can ask their bakery for a loaf of anything unsliced.
What if you poked a few holes in the bread with a skewer before soaking? Especially on the crust sides. I bet that would help.
The trick to the French toast is to make small holes using a chop stick so that the egg mixture will penetrate all the way to the center of the loaf, and you may need to put it in the oven for a few minutes. We have tried it a few ways this was the best way.
Congrats New again Auntie❤️❤️🎂🎉so exciting. Way to go Mom's🥰
Sorry I know its Loo and Bea💗
The dip sounds so good!!!
NEED to know where you bought your plaid shacket!!!
Your recipe videos are my absolute favourite. 😊
16:47 I had to rewind so many times to check if my eyes were actually working
I feel like the only way to get the french toast soaked through would be to cut it smaller?! Idk but it seems overly big 😭 😂
Your flannel is beautiful! Where did you get it?!
Yayyyyy I’m finally early to one of your videos!!!!! I’m a huge fan of yours!!! 🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻
Ditch the Aperol and add an ounce of caramel vodka instead , so good 😊
For the french toast, i wonder if you could stick a slim knife for a straw through a few times? Itll get both the "juices" and the heat through better!
So i wonder with the French toast brick, if you poke a few holes on all sides before soaking it, would is absorb more of the egg mix? I think basting it would help. Kind of like a poke cake.
If you had put the bread in that pan. Put the mixture for 30 min to 40 min side. Then in another pan you can bake it. I have done something like this on a menu I did a few years back
Congrats to Lo and Bee!
My favorite series!
Definitely making that dip!
What about sun butter? I use that in place of peanut butter for everything
Someone may have mentioned this already, but you can poke holes or pierce the bread with bamboo skewers etc. and then "baste." It looks wonderful.
Like a poke cake! I'd be a little worried about the egg mixture not cooking all the way though. I think just cut that slab in half. It would be a lot easier.
It’s nice to find a channel that doesn’t put peanut butter in absolutely everything, I’m sorry that it’s not by choice for you, but for people like myself who hate peanut butter, it’s great ;)
Only the Finns recognize a good Iittala glass! 😍
If you like French Toast, try out German "Franzbrötchen" (Frenchbun). Well, it's little more difficult, but it's worth it.
@rachhloveslife pro tip : crack eggs on a flat surface instead of side of bowl ,, helps to keep the shells out of your dish. 💥😉
Thank you so much for this video 🥰
Where is your jacket from? It's so cute!!
The bread 😂😂😂
Can you try Taylor Swift's chai cookies and the kelce Mom's cookies? 😁 please and thank you! Oh, I'd be willing to try the dip! Minimal work. I like that!
Yummers!
15:18 I think smaller cube will be better
If you're committed to the 4" thick french toast, you could maybe poke a knife into the middle of the slice, down to the center, and put a spoonful or two of the egg mixture into the slight opening. Then that bit could be soaking outwards while the custard in the pan soaks inwards into the bread? Idk maybe that would work.
At 16:47 why am I seeing double of Chris 😂
Yah babies!
lol I can’t make bread to save my life 😂. You did better than i ever have!!
😭 Christopher is like a Google / siri 😭 he somehow knows most things
Hmmm... That French toast might be my Christmas morning or day after Christmas breakfast this year
I love your nail color! What are you using?
I think if you poke the bread cube with a skewer before soaking, your egg mixture will make its way into the centre.
Since you love cookies, you should do Taylor Swifts Chai Sugar Cookies with Icing!!!
I'm with Chis when it comes to French toast..... I like thinner bread, and then flip it as many times as it takes to get just a tad charred on one edge. I don't like mushy bread. The Rock's recipe is basically a French toast "roast." I don't see how the inside would ever get any of the flavoring of the milk mixture. Maybe 2 inch slices of bread?
The thing with brioche is that you prob can’t make it in a bread machine. It’s like soft and airy which that loaf didn’t look like. I do think it would soak up more of the liquids if it was flakey and airy
If I was to fix this I just wouldn't make it so thick that way hopefully the mixture would soak all the way through but then again it wouldn't be a true representation of the Rock's French toast. You did great and it looks tasty.
Don’t know if anyone has told you yet….so sorry if they have but the reason your brioche burned is that brioche is enriched Dough, so extra sugar….as it is the sugars that brown, extra sugar equals quicker browning and eventually burning….so next time just check it 10 min earlier, then 5 min earlier. It looked perfect to me! Huge and great effort Rachel!
Just guessing, maybe like a tres leche cake, poke holes through the bread to encourage the liquid to soak all the way through?
You could put the French Toast in the oven at the end. Of course you can always just make smaller pieces but it’s all about presentation with the big one
omg you are so fun!! Loving your vids I watch dang near every night.!.!. I have one for you... I get bombarded with ads for Dibs beauty, I'm 46 and the woman look very young but just a suggestion!!! Thanks for the great vids honey!!
OK, chef here, I'm always watching your cooking videos because I'm too lazy to try viral recipes 😅
With the block of French toast: poke holes with a skewer, to get the batter inside more; use very stale bread, cutting off any parts that are actually rock hard; use foil to make a tent to put on top of the block when cooking; cooking it on a lower temp like you did will help distribute heat better, esp with a tent 😉. The only other thing I thought was to bake it instead, using a tent with it as well. However, if it were me, I would use a loaf pan and bread that fits inside, baste the bread with batter, then cook on low heat (make sure to grease pan). If you want to use a cast iron pan, make sure you flip the loaf as usual.
This recipe is a hybrid of bread pudding and skillet French toast. You can bake slices of French toast, even soak it overnight in the fridge. Baked French toast slices are usually still pretty soggy, though.
Other hints for French toast: don't use any sugar or milk in the batter, use heavy cream or half n half instead. You'll get some sweetness without the batter burning in the skillet and using cream instead of milk will taste richer and the batter won't leak out of the toast as easily; to grease pan, use half Unsalted butter and half neutral flavored oil, you get the flavor of butter and the higher heat point of the oil; don't press the bread down; only flip once to ensure the golden brown color we all love; try sifted powdered sugar with a squeeze of lemon as a topping.
I make an apple baked pancake that feeds four in my cast iron skillet. And we always eat it with powdered sugar and lemon topping.
Maybe if you did the French toast more like a poke cake when you soak it 🤷🏻♀️. I used to make a tench toast casserole in the oven, and that was so good! I need to find that recipe again.
Totally unrelated but where did you get the shacket ❤❤❤
To have it french toast all the way through I would try to pierce the bread with a skewer and baste it.Then to have it cooked the whole way through I would put it in the oven. Just an idea.
Mmmmm I want to try that dip!!
If you have Macy's in Canada, Iittala sells some of their glassware in Macy's :)
We do not have Macy’s in Canada. 😢
that french toast brick reminds me of some sort of bread cake version
Fun fact: French toast was actually invented when some French person burnt only the very bottom of their bread and decided to save said bread's peak bread-ness by cutting off the aforementioned burnt bottom part prior to making the now iconic breakfast item.
So Rachel, quite literally, inadvertently recreated history by burning her bread and rescuing the unburnt part to turn it into French toast. That’s what we’re saying, right? XD
Basically Rachel's a genius😁
Really? Because a version Of french toast is common in most mediterranean countries with different names and it was a way to not let old bread go to waste.
Lol French toast goes back to Roman times so no
@@deeliriousyeah it is a very very old recipe that goes back like 2000 years
Where did those drinking glasses come from?? Sooo pretty!
The sound of the bread being put on the counter 😂😂😂
Every liquid absorbs better in cake/bread/brioche if lukewarm, so maybe just heat up the milk a bit, not too much so it doesn't cook the eggs, and it will probably get all the way to the center.
Are Canadian butter sticks a different size? Because here they're 113 grams, so I always aim for 57 grams if I need 4 T.
We generally get butter in 1lb blocks that aren't divided into sticks.
It’s actually very hard to find butter sold in sticks in Ontario. And when you can find them, they’re more expensive.
Rachel - where did you get that plaid jacket?! will you like it please!
You should test Broma bakery’s chocolate chip cookie!
I bet you could inject the center of the French toast with one of those marinade injector things so that the liquid went all the way to the center. Looks yummy even if it was bready on the inside cause let's face it who doesn't like bread?
2 words: buttermilk syrup.best of all worlds.10 outta 10. 🧑🍳😗
You're videos are so entertaining
I think 2-in slices would work much better. Do you like sun butter?
Try the creme brûlée french toast at Joni next time you’re in Toronto.
Ah, it's that time of the year again when everything starts having cinnamon in it... *cries in allergy*😢😂
Can you try the cottage cheese dip from Bridget from Girls Next Level podcast?